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DINNER
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A N T I P A S T I

 

Marinated Fresh Sardines with Caramelized Fennel and Lobster Oil  13

Grilled Octopus with “Borlotti Marinati” and Spicy Limoncello Vinaigrette  19

Steamed Cockles with Red Chilies and Basil  16

Mussels “alla Tarantina”  16

Market Bean Salad with Babbo Tuna, Poached Quail Egg and Tapenade  19

Grilled “Verdure alla Caprese” with Goat Cheese  19

“Funghi” Cool Roasted Shiitakes with Charred Onions  16

Roasted Beet Tartare with Chianti Vinegar and Ricotta Salata  15

Baby Wild Arugula with Parmigiano and Aceto Manodori  17

Warm Tripe “alla Parmigiana”  14

Warm Lamb’s Tongue Vinaigrette with Brown Beech Mushrooms and a 3-Minute Egg  17

Pig Foot “Milanese” with Rice Beans and Arugula  16

Testa with Pickled Pearls and Thyme Vinaigrette  11

Prosciutto San Daniele “Riserva”  with Black Pepper “Fett’unta”  15

Armandino’s Salumi – Culatello and Finnochiona  17

Babbo Salumi with Baby Fennel  18

 

 

P R I M I

 

Goat Cheese Tortelloni with Dried Orange and Wild Fennel Pollen  21

Spaghettini with Spicy Budding Chives and a One Pound Lobster  29

Maccheroni alla Chitarra with Oven Dried Tomatoes, Red Chilies and Bottarga di Muggine  20

Bucatini all’Amatriciana with Guanciale, Hot Pepper and Pecorino  21

Garganelli with “Funghi Trifolati”  24

Sweet Potato “Lune” with Sage and Amaretti  22

Mint Love Letters with Spicy Lamb Sausage  21

Lamb “Testa” Ravioli with Lemon and Sage  19

Goose Liver Ravioli with Balsamic Vinegar and Brown Butter  25

Chianti Stained Pappardelle with Wild Boar Ragu  24

Pappardelle Bolognese  26

Gnocchi with Braised Oxtail  22

Homemade Orecchiette with Sweet Sausage and Rapini  22

Beef Cheek Ravioli with Crushed Squab Liver and Black Truffles  25

Fettucine with House-Made Pancetta and Radicchio  24

Linguine with Clams, Pancetta and Hot Chilies  25

Black Spaghetti with Rock Shrimp, Spicy Salami Calabrese and Green Chilies  29

 

 

 

S E C O N D I

 

Spicy Two Minute Calamari Sicilian Lifeguard Style  28

Whole Grilled Branzino with Radishes, Olives and Lemon Oregano Jam  37

Tuna with Heirloom Tomatoes, Cucumber and Summer Gazpacho  34

Barbecued Squab with Roasted Beet “Farrotto” and Porcini Mustard  34

Grilled Quail with “Scorzonera alla Romana” and Saba  29

Duck with Sunchokes, Pistachio and Black Plum Vinaigrette  32

Rabbit with Summer Beans, House-Made Pancetta and Carrot Vinaigrette  32

Grilled Lamb Chops “Scottadita” with Broccoli Rabe Pesto, Grilled Onions and Lemon Yogurt  38

Fennel Dusted Sweetbreads with Sweet and Sour Onions, Duck Bacon and Membrillo Vinaigrette  29

Grilled Pork Chop with Cherry Peppers, Cipolline and Aceto Manodori  33

 “Brasato al Barolo” Braised Beef with Porcini Mushrooms  30

Barbecued Skirt Steak with Eggplant “alla Piastra” and Salsa Verde  32

Charred Beef Tongue with “Gnocchi alla Romana” and Charred Onions  29

Grilled Ribeye for Two with Heirloom Tomato Panzanella and Aceto Manodori  120

 

C O N T O R N I

 

Heirloom Tomato Panzanella  11

Roasted Beet “Farrotto”  11    

Rapini with Roasted Garlic  11    

Roasted Potatoes with Rosemary  11  

Babbo Greens with Roasted Shallots  11       

Sweet Corn Fregula  11

 

S P E C I A L S

 

Babbo Caprese with Heirloom Tomatoes and Mozzarella di Bufala  19

Beef Carpaccio with Black Truffles and Bitto Fonduta  23

 

Bavette with Sungold Tomatoes and Opal Basil  24

Pici with Partridge Ragu and Pecorino Romano  22

Spaghettini with Fresh Black Truffles and Parmigiano  75

 

Sea Scallops with Sweet Corn, Chanterelles and Fresh Black Truffles  36

Grilled Guinea Hen with Grilled Radicchio and Fire Roasted Peach Vinaigrette  29